The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage products, particularly food, snack, and/or beverage products.

A Lactobacillus acetotolerans LE36 that has an anti-inflammatory function. Further, the Lactobacillus acetotolerans LE36 can be further provided as a food composition or a pharmaceutical composition.

An object of the present invention is to provide a tea beverage which comprises a chitosan but is prevented from getting cloudy.

According to this invention, there is provided a non-fermented or semi-fermented tea beverage comprising a chitosan having a molecular weight of not more than 7 kDa at a concentration of not more than 200 ppm.

Provided are: a beverage which contains an increased amount of xanthohumols, in which an unfavorable sour after-taste specific to xanthohumol compounds including xanthohumol and isoxanthohumol is suppressed; and a method for producing the beverage. This beverage contains one or more compounds selected from xanthohumols, and an iso--acid, wherein the total content of the one or more compounds selected from xanthohumols is 3 ppm by mass or greater, and the content of the iso--acid is 0.5-80 mass ppm.

Equipment for fermentation of beverages, particularly kombucha, that limits alcohol production during fermentation, increases throughput by reducing fermentation times, and utilizes production plant floorspace efficiently. Unlike traditional fermentation equipment that uses large, often cylindrical, vats, embodiments of the invention use vertical stacks of relatively shallow fermentation trays. The shallow trays increase the ratio of surface area to liquid volume, thereby improving oxygen flow to the fermenting liquid; increased oxygen flow reduces alcohol production for kombucha and reduces fermentation time. Air gaps between trays in the vertical stack, and headspace between the top of the fermenting liquid and the tray top edges, are optimized to promote oxygen flow. Fermentation trays are stacked vertically to maintain high production capacity with limited facility floorspace. An additional benefit of vertically stacked shallow trays is that heat generated by fermentation flows vertically up the stack, warming the trays without an external heat source.

The present invention disclosed a ferment collagen drink and the method of preparing the same, the ferment collagen drink includes the following raw materials: collagen tripeptide, collagen peptide, blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, fruit and vegetable ferment powder, fructo-oligosaccharide, konjaku flour, ginseng extract, sea buckthorn fruit powder, donkey-hide gelatin, citric acid, guar gum, Aspartame, vitamin C, and water.

There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; and fermenting the soy whey at a predetermined temperature and period of time. In various embodiments, the beverage has an alcohol content of <0.5% by volume or >0.5% by volume or a total isoflavone content of >20 mg/L. In a preferred embodiment, the microorganism is a yeast and/or the beverage is preferably wine.

[Problem] Provided is a food composition containing acetic bacterial cells which has a good aroma, and a method of producing the food composition.

[Solution] The food composition containing acetic bacterial cells of the present invention contains acetic acid and n-butyric acid, the peak area ratio between which is 40:1 to 1:20, as measured by solid phase micro extraction gas chromatography-mass spectrometry for odor components in the food composition. Surprisingly, such a food composition has a fermentative aroma like rice bran which can stimulate consumers' appetite.

Equipment for fermentation of beverages, particularly kombucha, that limits alcohol production during fermentation, increases throughput by reducing fermentation times, and utilizes production plant floorspace efficiently. Unlike traditional fermentation equipment that uses large, often cylindrical, vats, embodiments of the invention use vertical stacks of relatively shallow fermentation trays. The shallow trays increase the ratio of surface area to liquid volume, thereby improving oxygen flow to the fermenting liquid; increased oxygen flow reduces alcohol production for kombucha and reduces fermentation time. Air gaps between trays in the vertical stack, and headspace between the top of the fermenting liquid and the tray top edges, are optimized to promote oxygen flow. Fermentation trays are stacked vertically to maintain high production capacity with limited facility floorspace. An additional benefit of vertically stacked shallow trays is that heat generated by fermentation flows vertically up the stack, warming the trays without an external heat source.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.